These Healthy Keto Chicken Zucchini Enchiladas are packed with flavor and super easy to make! Using zucchini instead of tortillas makes them low-carb and good for your diet.
Honestly, who knew staying healthy could taste this good? I love loading them up with cheese and my favorite toppings. Perfect for a cozy dinner or impressing friends! 😄
Key Ingredients & Substitutions
Zucchini: I love using zucchini as a low-carb alternative to tortillas. If you can’t find zucchini, you could use thin slices of eggplant as a substitute. Just remember to pat either option dry before assembly!
Shredded Chicken: Rotisserie chicken is my go-to for convenience and flavor. If you need a lighter option, feel free to use shredded turkey or canned chicken instead. Just make sure it’s well-drained!
Enchilada Sauce: Look for low-carb store-bought options, or make your own with tomatoes, spices, and broth. If you prefer a spicier kick, consider adding jalapeños or hot sauce to the mix!
Cheese: I use both cheddar and Monterey Jack for their creamy texture. If you’re lactose intolerant, try dairy-free cheese alternatives, or if you like it spicy, pepper jack adds great flavor.
How Do I Get My Zucchini to Hold Its Shape?
To prevent your zucchini strips from becoming soggy, lightly salt them and let them sit on paper towels. This step draws out moisture. After 10 minutes, pat them dry. This helps them hold their shape during baking and keeps your enchiladas from turning mushy.
- Slice zucchinis thinly (1/8 inch) for the best results.
- Salting not only removes moisture but adds flavor too!
- Be sure to dry the strips afterward to avoid sogginess.
With these tips, your Healthy Keto Chicken Zucchini Enchiladas will be flavorful, healthy, and the entire family will love them! Enjoy your cooking!
Healthy Keto Chicken Zucchini Enchiladas Low Carb
Ingredients You’ll Need:
For the Enchiladas:
- 3 medium zucchinis (sliced lengthwise into thin strips)
- 2 cups cooked shredded chicken (rotisserie works well)
- 1 cup enchilada sauce (low-carb or homemade keto-friendly)
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 1 tsp chili powder
- 1 tsp ground cumin
- 1/2 tsp paprika
- Salt and pepper to taste
- 2 tbsp olive oil
- Fresh cilantro leaves (for garnish)
- Sour cream (optional for topping)
How Much Time Will You Need?
This recipe takes approximately 15 minutes for prep and 25 minutes for baking, making it a quick 40-minute meal from start to finish! Perfect for a busy weeknight dinner.
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This ensures that it’s hot and ready to cook your enchiladas evenly.
2. Prepare the Zucchini:
Using a mandoline or a sharp knife, slice the zucchinis lengthwise into thin strips about 1/8 inch thick. These will act as your “tortillas”.
3. Salt and Dry the Zucchini:
Lightly salt the zucchini strips and place them on paper towels for about 10 minutes to draw out excess moisture. Afterward, pat them dry with another paper towel to avoid sogginess in your enchiladas.
4. Cook the Filling:
In a skillet, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 3 minutes. Then, stir in the minced garlic, chili powder, ground cumin, paprika, salt, and pepper. Cook this mixture for another minute until it’s fragrant.
5. Combine with Chicken:
Next, stir in the shredded chicken and 1/2 cup of the enchilada sauce. Mix everything thoroughly and let it cook for about 2 minutes to blend the flavors. After that, remove from heat.
6. Assemble the Enchiladas:
Take a baking dish and spread a thin layer of enchilada sauce (about 1/4 cup) on the bottom. Now, take a zucchini strip, spoon a small amount of the chicken mixture onto one edge, roll it up gently, and place it seam side down in the baking dish. Repeat this step with the remaining zucchini strips and filling!
7. Add Sauce and Cheese:
Once all the enchiladas are rolled, pour the remaining enchilada sauce evenly over the top. Then sprinkle the shredded cheddar and Monterey Jack cheeses on top, adding as much or as little as you prefer!
8. Bake:
Pop the baking dish in the preheated oven and bake uncovered for about 20-25 minutes until the cheese is melted and bubbly. Your kitchen will smell amazing!
9. Cool and Serve:
After baking, remove the dish from the oven and let it cool slightly. Drizzle some sour cream on top and garnish it with fresh cilantro leaves for a vibrant touch before serving.
Now you’re all set to enjoy your delicious low-carb, keto-friendly chicken zucchini enchiladas! They’re healthy, bursting with flavor, and perfect for any mealtime. Enjoy! 🍽️
Frequently Asked Questions (FAQ)
Can I Use Other Vegetables Instead of Zucchini?
Absolutely! If zucchini isn’t your preference, you can use thinly sliced eggplant or bell peppers as a substitute. Just be sure to slice them thinly and follow the same salting method to reduce moisture.
Can I Make These Enchiladas in Advance?
Yes, you can assemble the enchiladas a day ahead. Just cover them tightly with plastic wrap and refrigerate. When you’re ready to bake, remove from the fridge, uncover, and add some extra baking time, as they may need a few more minutes to heat through.
What Can I Use Instead of Enchilada Sauce?
If you prefer a different sauce, consider using salsa or a homemade tomato sauce mixed with spices. For a creamy option, a cheese sauce can also work well for a different flavor profile!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, pop them in the microwave or bake in the oven at 350°F (175°C) until warmed through. You may want to add a splash of sauce to prevent them from drying out.
Feel free to ask if you have more questions! Enjoy your cooking! 😊
